Sunday, November 22, 2009

Cookie Crust

This is a crust my mom created that is heavenly.  Basically it is a sugar cookie.  We use it for cream pies, refrigerated cheesecake, strawberry pie, and, my husband's personal favorite, banana cream.  Perhaps the best part is that it the GF version just requires a change in flour, no xanthan gum necessary.

Cookie Crust (printer friendly)
1 C flour (GF or regular)
1 stick of butter*, chunked
1/4 C powdered sugar

1.  In a mixing bowl combine all ingredients

With your fingers, mix together until the consistency of dry sugar cookie dough.

This works best if your hands are cold and you just use the tips of your fingers.

Press into an 8"or 9" pie pan.

2. Refrigerate for about 10-15 minutes.  Cook for 10 minutes on 400-degrees. Allow to cool completely before filling.

This crust is great for strawberry pie, any cream pie, and no cook cheesecake. 

*Use salted or add a little salt if using unsalted.

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